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Effect of the nanoencapsulated sour tea (Hibiscus sabdariffa L.) extract with carboxymethylcellulose on quality and shelf life of chicken nugget
In this study, the antioxidant properties of sour tea extract (Hibiscus sabdariffa L.) were investigated in both free and nanoencapsulated forms to increase the quality and shelf life of chicken nugget during a 9‐day refrigerated storage period. For this purpose, the extract was prepared using ultra...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7382146/ https://www.ncbi.nlm.nih.gov/pubmed/32724633 http://dx.doi.org/10.1002/fsn3.1656 |